If you’re craving that perfect soft, buttery, and slightly salty snack, then you’ve got to try this Homemade Soft Pretzels Recipe. It’s super easy to make from scratch, requires minimal kneading, and doesn’t involve any tricky boiling steps like traditional pretzels. When I first made these, I couldn’t believe how tender and flavorful they turned out — my family goes crazy for them! Stick with me, and I’ll show you exactly how to get those golden, soft pretzels every time.
Why You’ll Love This Recipe
- Simple and Fast Prep: You only need a quick knead and no boiling of the dough, so it’s easy even if you’re a beginner.
- That Perfect Soft Texture: Soft, buttery, and slightly sweet with a nice salty crunch on top—just like the pretzels from your favorite bakery.
- Family Favorite: My kids and grown-ups alike can’t get enough—perfect for snacks or parties.
- Minimal Ingredients: You probably already have everything in your pantry, which makes it a great last-minute treat.
Ingredients You’ll Need
The ingredients in this Homemade Soft Pretzels Recipe come together to give you a tender dough with just the right hint of sweetness and saltiness. You’ll notice I use instant yeast for ease, but I’ll share how to swap for active dry yeast if that’s what you have. Also, the baking soda bath is crucial—it’s what gives the crust that beautiful pretzel finish.
- All-purpose flour: Provides structure and chewiness; make sure it’s fresh for best results.
- Instant yeast: Speeds up the rise—if you only have active dry, no worries; just proof it first.
- Salt: I love kosher salt for that nice crunchy topping, but fine sea salt works too.
- Sugar: Adds just enough sweetness to balance the salt and helps with browning.
- Warm water: Activates the yeast and helps bring the dough together.
- Neutral or olive oil: Keeps the dough soft and adds a subtle richness.
- Baking soda: The secret weapon for getting that classic pretzel crust when dissolved in hot water.
- Hot water: Used to dissolve baking soda for the dipping bath.
- Kosher salt (for sprinkling): Adds that essential salty bite on top of your pretzels.
- Melted butter: Brushed on fresh from the oven for flavor and softness.
Variations
I love that this Homemade Soft Pretzels Recipe is so adaptable! Whether you want to play with toppings or make them healthier, there’s room to get creative. Try it out and find your favorite twist.
- Cinnamon Sugar Pretzels: After baking, brush with butter and sprinkle with cinnamon sugar—a fun sweet treat my family adores for brunch.
- Cheesy Pretzels: Sprinkle shredded cheddar or parmesan on top right after baking and pop them under the broiler for a minute; it adds such a wonderful flavor boost!
- Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour to get a nuttier, heartier pretzel—great for a more wholesome snack.
- Vegan Option: Use plant-based butter for brushing, and make sure the sugar is vegan-friendly.
How to Make Homemade Soft Pretzels Recipe
Step 1: Whisk and Knead the Dough
Start by mixing your flour, yeast, salt, and sugar right in a large bowl. Then add the warm water and oil and stir until you get a shaggy dough. This is the point where I like to jump in with my hands and knead right in the bowl—just about a minute until it feels tacky but not sticky. If you have a stand mixer, use that! It cuts the kneading time to just about three minutes and keeps your hands clean.
Step 2: Let the Dough Rise
Cover the bowl with a towel or plastic wrap and let the dough rise somewhere warm for an hour. It might not double in size like some bread doughs, and that’s totally okay! The dough will become airy and easier to shape, which is exactly what you want.
Step 3: Portion and Roll
Turn your dough out onto a lightly floured surface. Divide it into 12 equal pieces—you can weigh them for precision (around 75 grams each) or just eyeball it. Roll each piece into a short log first, about 12 inches, and let them rest a few minutes. This little rest relaxes the gluten, which makes rolling out the dough longer a breeze. After resting, roll each log out to about 22–24 inches and then twist into your pretzel shape. I find it easiest to place the shaped pretzels on a lightly oiled baking sheet as I go.
Step 4: The Baking Soda Bath
Here’s the magic step: dissolve ½ cup of baking soda in 4 cups of hot water—an electric kettle makes this easy. Drop each pretzel in the bath one at a time. I like to put them in top-side down and then flip them right on the parchment-lined baking sheet so that the top gets even coverage. This step is crucial because it helps your pretzels develop that golden-brown, slightly crispy crust.
Step 5: Season and Bake
Sprinkle kosher salt over the pretzels—don’t be shy here, that salt is part of what makes them addictive! Bake them in a 425°F oven for 10 to 12 minutes, or until they’re gloriously golden. I usually bake one sheet pan at a time to keep the oven’s heat consistent and get the best results.
Step 6: Butter and Cool
As soon as your pretzels come out of the oven, brush them immediately with melted butter. This adds richness and keeps them soft and irresistible. Transfer them to a cooling rack for a few minutes, then dive right in warm (warning: they’re dangerously good fresh!).
Pro Tips for Making Homemade Soft Pretzels Recipe
- Use Instant Yeast: It saves time since you don’t have to proof it separately, but if you do use active dry, make sure to let it bloom in warm water with a pinch of sugar first for best results.
- Don’t Over-flour When Rolling: Too much flour can make the dough tough to stretch and can dry out your pretzels, so just sprinkle lightly as needed.
- Top-Side Down in the Baking Soda Bath: This trick ensures the pretzel tops get fully coated to achieve even, beautiful browning in the oven.
- Brush Butter While Hot: Don’t wait for them to cool—brushing the butter right after baking locks in moisture and melts into the crust deliciously.
How to Serve Homemade Soft Pretzels Recipe
Garnishes
I usually keep things classic with a sprinkling of kosher salt, but I’m totally game for trying different toppings when the mood strikes. Everything from coarse sea salt, garlic powder, or even sesame seeds works great. Sometimes I brush them with melted butter and sprinkle everything bagel seasoning for a savory twist that’s a big hit with guests.
Side Dishes
I love dipping my homemade soft pretzels in spicy mustard or cheese sauce—it’s the perfect pairing. For a lighter side, some fresh veggies or a crisp salad help balance out the richness. When I’m serving a batch to friends, the cheese dips always disappear first!
Creative Ways to Present
For parties, I like to serve pretzels on a wooden board alongside small bowls of different dips and garnishes. You can also slice them into “soft pretzel bites” for easy snacking or presentation at kid-friendly gatherings. Oh, and a little bunting or themed decorations add a festive touch if you’re making these for special occasions.
Make Ahead and Storage
Storing Leftovers
Once completely cool, I store leftover pretzels in an airtight container at room temperature for up to two days. They stay soft, but starting on the second day you might notice they’re less fresh—still tasty but better warmed up.
Freezing
Freezing works great if you want to prep in advance. I like to freeze them unbaked—shape your pretzels, dip in the baking soda bath, then flash freeze on a sheet pan before transferring to a resealable bag. When ready, bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
To bring leftover pretzels back to life, slice them in half and toast lightly in a skillet or toaster oven. It refreshes the buttery softness and melts the butter nicely. Alternatively, warm them in a 350°F oven for 5-7 minutes wrapped in foil.
FAQs
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Can I use active dry yeast instead of instant yeast in this recipe?
Absolutely! If you’re using active dry yeast, sprinkle it over warm water with a teaspoon of sugar and let it sit for about 15 minutes until foamy before mixing it into the dry ingredients. This “proofing” step ensures the yeast is alive and ready to work its magic in your dough.
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Why do pretzels need to be dipped in a baking soda bath?
Dipping pretzels in a baking soda solution creates a chemical reaction during baking that gives them their characteristic chewy crust and deep golden color. It’s a key step for achieving that authentic pretzel texture and flavor without the bitterness you sometimes get from lye baths.
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Can I make the dough ahead of time?
Yes! You can mix and knead the dough, then cover and refrigerate it overnight. The dough will rise slowly in the fridge. When you’re ready to bake, bring it back to room temperature, shape, dip in the baking soda bath, and bake as usual.
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How do I get my pretzels soft, not tough?
The keys are minimal kneading to keep gluten tender, not over-flouring during shaping, and brushing with butter immediately after baking to lock in moisture. Also, allowing the dough to rest before rolling helps prevent toughness.
Final Thoughts
This Homemade Soft Pretzels Recipe has become my go-to for an impressive-yet-easy snack that always earns compliments. I love how the dough comes together quickly, and how achievable the perfect pretzel shape feels once you know the tricks. Whether it’s for a game night, kids’ party, or just a cozy afternoon treat, these soft pretzels never disappoint. I’m confident you’ll enjoy making—and eating—these as much as I do, and I can’t wait to hear about your favorite variations!
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Homemade Soft Pretzels Recipe
- Prep Time: 1 hr 30 min
- Cook Time: 20 min
- Total Time: 1 hr 50 min
- Yield: 12 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Super Easy Homemade Soft Pretzels are delightfully soft, buttery, and perfectly balanced with a touch of sweetness and saltiness. With a simple ingredients list and straightforward preparation method, these pretzels are an irresistible treat for both kids and adults. Made using a baking soda bath to achieve their characteristic golden crust without traditional boiling, they are perfect for a tasty snack or party appetizer.
Ingredients
Dough Ingredients
- 5 cups (640 grams) all-purpose flour
- 2 teaspoons (8 grams) instant yeast (or see notes for active dry yeast)
- 1.5 teaspoons (9 grams) salt
- 1/2 cup (110 grams) sugar
- 1.5 cups (350 grams) warm water
- 1 tablespoon (15 grams) neutral oil or olive oil
Baking Soda Bath
- 1/2 cup (115 grams) baking soda
- 4 cups hot water
Toppings
- Kosher salt for sprinkling
- 4 tablespoons melted butter
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Add warm water and oil, then stir with a rubber spatula until the dough begins to form a shaggy mass. Knead with your hands in the bowl briefly, then transfer to a work surface and knead the dough until it comes together and feels tacky, about 1 minute. Alternatively, use a stand mixer with a dough hook for approximately 3 minutes.
- First Rise: Place the dough back into the mixing bowl and cover it with a towel or bowl cover. Let the dough rise in a warm spot for 1 hour. Note that the dough may not double in volume, which is normal.
- Preheat Oven: Heat your oven to 425ºF (220ºC) to prepare for baking.
- Divide and Shape Dough: Turn the dough out onto a floured work surface and divide into 12 equal portions, about 75 grams each. Roll each portion into a rough 12-inch log. Let these rest briefly to relax the gluten, which helps with easier rolling later.
- Shape Pretzels: Roll each piece further to about 22 to 24 inches in length. Twist and form each length into a classic pretzel shape. Arrange shaped pretzels on a lightly oiled baking sheet.
- Baking Soda Bath: Dissolve 1/2 cup baking soda into 4 cups hot water (can be hot tap water or boiled). Working with one pretzel at a time, dip each pretzel top-side down into the baking soda bath using a spider or slotted spoon, then carefully flip and place top-side up onto parchment-lined sheet pans. Repeat for all pretzels.
- Salt the Pretzels: Sprinkle kosher salt evenly over each pretzel before baking to enhance flavor and texture.
- Bake: Bake one pan at a time in the preheated oven for 10 to 12 minutes until golden brown and cooked through.
- Butter and Cool: Immediately after removing from the oven, brush the hot pretzels generously with melted butter. Transfer them to a cooling rack. Repeat the baking and buttering process with the remaining pretzels.
- Serve: Allow pretzels to cool briefly and serve warm. These pretzels reheat well and are delicious split, toasted, and spread with extra butter.
Notes
- Using active dry yeast requires proofing by sprinkling it over warm water with 1 teaspoon sugar and letting it stand for 15 minutes before using.
- Fine sea salt and kosher salt both work well for seasoning, but kosher salt is preferred for the topping.
- The sugar amount is important for both taste and texture; reducing sugar significantly alters the final product.
- This recipe does not require a traditional boiling step, making it simpler and faster while still achieving the classic pretzel texture.
- For uniform pretzels, weigh the dough portions precisely before shaping.
- The stand mixer method saves time and is preferred for kneading efficiency.
- Leftover pretzels reheat nicely when halved and toasted, topped with butter.
Nutrition
- Serving Size: 1 pretzel (approx. 75 grams)
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 7mg
